Be sure to coat the doughnuts with the cinnamon and sugar mixture while they are still warm.

Source: Family Circle
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Ingredients

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Coating:

Directions

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  • In medium-size bowl, whisk together the 3-1/2 cups flour, baking powder, salt, cinnamon and nutmeg. Set aside.

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  • In large bowl, lightly beat yolks on medium speed. Gradually add granulated sugar, beating until pale and slightly thickened, about 3 minutes. Mix in butter. Add flour mixture alternately with milk, stirring with wooden spoon until combined.

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  • On well-floured surface, with floured rolling pin, roll dough into 1/2-inch thickness. Let rest for 15 minutes.

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  • Meanwhile, heat oil to 365 F (a cube of bread will be browned and crisp after 1 minute) in a heavy-duty saucepan over medium-high heat.

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  • Cut into doughnuts with 2-3/4-inch round cutter along with 3/4-inch round cutter for the centers. Gather scraps and re-roll if needed.

Coating:
  • Place cinnamon-sugar in a small bowl. Carefully slip the doughnuts and doughnut holes, 3 or 4 at a time, into the hot oil. Fry until golden, turning once, about 2 to 3 minutes total per batch. Drain doughnuts on paper towel, then transfer still-warm doughnuts to cinnamon-sugar coating and roll to cover completely. Serve warm.

Nutrition Facts

248 calories; 12 g total fat; 2 g saturated fat; 39 mg cholesterol; 214 mg sodium. 31 g carbohydrates; 1 g fiber; 3 g protein;

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